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Cherry Tomato and Gruyere Cobbler

An abundance of cherry tomatoes available this time of year makes this dish extra satisfying. With Gruyere cheese, caramelized onions and a healthy serving of butter, this cherry tomato cobbler is rich and cozy - and somehow perfect for September.

Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.

Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)

Caramelizing the onions takes up the first 30 minutes of a 2 hour and 20 minute cook time. The onions can easily be done a day in advance and cooled in the refrigerator overnight.

We think the tomato variety and size here is inconsequential. Just about any summer tomato is going to be fantastic when paired with these ingredients, whether it's a large or small variety. If you use larger tomatoes, just slice them up into one-inch pieces. That said, different varieties may give off different amounts of liquid, so keep that in mind when selecting a dish to cook this in.

When you pop it in the oven, put your dish on a baking sheet. We found that our tomatoes released a lot of juice, and the dish boiled over, causing the house to fill up with smoke (whoops!).